Wrap leek dumplings, adjust the filling and remember "2 plus 2 don't add", which are tender and juicy without fishy smell, all fragrant

Wrap leek dumplings, adjust the filling and remember "2 plus 2 don't add", which are tender and juicy without fishy smell, all fragrant

Leeks are available all year round, but they are best eaten only in spring, with a tender texture and delicious taste, which is perfect for making dumplings or making leek boxes.

Leek dumplings are divided into two types: vegetarian filling and meat filling, and the vegetarian filling is generally paired with eggs, vermicelli, shrimp skin, fungus, etc., which can be adjusted according to your taste. But the meat filling is exquisite, it can only be a fixed match, either leeks, pork, or leeks, pork, shrimp, if you don't master the skills, the dumplings will taste fishy, not delicious.

In order to remove the smell of pork and shrimp, many people will add a variety of seasonings, and it does not taste fishy, but it also can't taste the umami of leeks, which is also not delicious.

Leek meat stuffed dumplings, seemingly simple but hidden skills, today I will talk to you, friends who like to eat to learn.

When making leek dumplings, remember to adjust the filling "2 plus 2 do not add" to ensure that the leek filling is tender, juicy and has no fishy smell, and is fragrant.

▶2 plus

1. Add edible oil to the leeks and stir well

Leeks have a lot of water, and after adding salt to taste, it is easy to get out of the water, which is not only not easy to pack, but also the texture and taste of leeks have deteriorated. When handling leeks, the first thing to do is to drain the water, and the surface should not carry water. Secondly, after the leeks are chopped, some cooking oil should be poured in immediately and stirred evenly, so that the surface of the leeks is coated with a layer of oil, so that the leeks will not come out of the water, because salt and oil are not miscible with each other.

2. Meat filling, shrimp and pepper water

The fishy smell of the meat filling is big, and an appropriate amount of pepper water should be added when adjusting the filling, which has the effect of removing the smell and increasing the flavor, and can also add some water to the meat filling, so that the taste is tender and juicy, and it will not be firewood. At the same time, the pepper water will not cover the umami of leeks and meat filling.

How much pepper water to add? It's not good to have more or less, remember the proportion, a pound of meat filling plus 200 grams is enough, and more is not easy to wrap.

▶2 do not add

3. No cooking wine is added to the meat filling

Isn't cooking wine a seasoning to remove fish, why can't you add meat filling? First find out how to get rid of cooking wine or fishy. Cooking wine contains a certain amount of alcohol, and the fishy smell is dissolved in the alcohol, and it can only be removed after being heated and volatilized. The whole process of making dumplings is only heated when the dumplings are cooked, but the cooking wine is wrapped and cannot be volatile, it cannot be fishy at all, and it will make the taste weird.

4. Seasoning without five-spice powder and 13 spices

Five-spice powder, 13 spices, look at their ingredient list, they are all made of several or even a dozen kinds of spices, the taste is particularly fragrant, can cover the taste of any ingredients, if it is a heavy dish, such as braised vegetables, the taste is more fragrant.

However, the dumpling filling tends to be light, highlighting the original flavor of leeks and meat filling, and if these two seasonings are added, it will not taste delicious, only a spice flavor.

The following shares the method of [pork three fresh dumplings], according to this method, the taste is particularly delicious.

Prepare 300 grams of hind leg meat, 300 grams of shrimp, 500 grams of leeks, chives, ginger, Sichuan peppercorns, salt, light soy sauce, dark soy sauce, cooking oil, and dumpling skin.

1. Peel the meat from the hind legs, wash it and grind it into a meat filling, add minced green onion and ginger, salt, light soy sauce and dark soy sauce, and stir clockwise for 5 minutes to make the meat filling strong.

2. Pour a bowl of water into the pot, add a handful of peppercorns, cook for 5 minutes, remove the peppercorns, pour the water into the meat filling after cooling, and continue to stir clockwise to let the meat filling absorb water and become full and tender.

3. Pick and wash the leeks, drain the water, chop them into minced pieces and add cooking oil and mix well. Cut the shrimp into small cubes, put them into the meat filling with leeks, add an appropriate amount of salt and sesame oil and mix well, and the dumpling filling is ready.

4. Wrap the dumplings in the dumpling filling, knead them into dumplings, boil the pot, add a bowl of cold water after boiling, add 3 bowls of cold water, the dumplings are floating on the water, they are almost cooked, take them out and eat.

5. You can also mix the leeks and meat filling well, and put a shrimp in a dumpling when making dumplings, which is more enjoyable to eat.